This vegan blueberry cashew cake is soft, moist, fruity, and rich with a lightly nutty flavor from cashews. Fresh blueberries burst throughout the cake while a creamy cashew glaze adds extra indulgence.

Perfect for brunch, dessert, tea time, or celebrations.

Serves

8–10 slices

Ingredients

For the Cake

Dry Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

¾ cup granulated sugar
½ cup brown sugar
¾ cup unsweetened plant milk
(oat, soy, almond, or cashew)
½ cup neutral oil
(canola, sunflower, or melted coconut oil)
1 tbsp apple cider vinegar
1 tsp vanilla extract
½ tsp almond extract (optional)

Add-Ins

1 cup fresh or frozen blueberries
¾ cup chopped cashews

Optional Cashew Glaze

½ cup raw cashews (soaked)
3 tbsp plant milk
2 tbsp maple syrup
1 tsp lemon juice
Pinch of salt

Optional Toppings

Powdered sugar
Extra blueberries
Chopped roasted cashews
Lemon zest

Step 1: Prepare the Oven & Pan

Preheat oven to 350°F (175°C).
Grease an 8-inch round cake pan or loaf pan.
Line with parchment paper if desired.

Step 2: Prepare the Vegan Buttermilk

In a small bowl:

Combine plant milk and apple cider vinegar.
Let sit for 5–10 minutes.

It will slightly curdle and create tenderness in the cake.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Step 4: Mix Wet Ingredients

In another bowl, whisk:

Granulated sugar
Brown sugar
Oil
Vanilla
Almond extract
Vegan buttermilk

Mix until smooth.

Step 5: Combine the Batter

Pour wet ingredients into dry ingredients.
Stir gently until just combined.

Do not overmix.

Step 6: Fold in Blueberries & Cashews

Toss blueberries lightly with 1 tsp flour
(helps prevent sinking).
Fold blueberries and chopped cashews into the batter gently.

Step 7: Bake

Pour batter into prepared pan.
Smooth the top.
Bake for:
- 35–45 minutes

The cake is done when:

A toothpick comes out mostly clean
The top is golden
The center springs back lightly

Cool for 15 minutes before removing from the pan.

Step 8: Make the Cashew Glaze (Optional)

Soak the Cashews

Soak in hot water for 20–30 minutes
OR overnight in cold water.

Drain before blending.

Blend

Add to a blender:

Soaked cashews
Plant milk
Maple syrup
Lemon juice
Salt

Blend until completely smooth.

Add more milk for a thinner glaze.

Step 9: Decorate

Once cake is cool:

Drizzle with cashew glaze
Add blueberries
Sprinkle chopped cashews
Dust with powdered sugar

Flavor Variations

Lemon Blueberry Version

Add:

1 tbsp lemon zest
Extra lemon juice in glaze

Cinnamon Cashew Cake